Gluten Free Spaghetti in a Fresh Plum Sauce


Spaghetti with Rabbit Sauce is no doubt a very popular recipe amongst all Maltese and even with some foreigners. (definitely not with those who keep rabbits as pets and would not even dream of stewing one!).  Mind you, I would probably feel the same way if I saw the rabbit still alive and kicking, all nice, furry and cuddly! I still remember my mother in our garden, killing a rabbit with a sharp blow on the head and then skinning it and saving the tail for me … oh no… I cannot do that!  If it comes like chicken comes, in parts and packed … I am fine !  I suppose I will never be a butcher!

Back to this recipe.  We always seem to make the same sauce over and over for our Rabbit Spaghetti.  This time I decided to try a different recipe that I came across, as usual with a bit of adjustment here and there.  It does look like our same sauce but it is not made with tomatoes or tomato paste, but it is made with fresh plums instead (what we Maltese call Cherry Plums).  Ideally, the dark plums, i.e. the ones that are dark red both inside and out would be better, rather than the ones that are red skinned and yellow inside.  I had the latter ones at hand, but it still came lovely.

Well, here’s how …

1 rabbit, cut into pieces
1 tbsp olive oil
60 ml butter
2 onions, chopped
8 Large Cherry Plums
1/4 cup Honey
2 tbsp vinegar
1/2 cup port or wine
2 cups chicken stock
Sprigs of Thyme
Couple Bay Leaves
Salt & Pepper
Dash of Mixed Spice
3/4 cup of frozen peas
Freshly chopped parsley

Start by browning the rabbit in the oil and some of the butter.  Season and put aside.  In the same pan, sautee the onions and garlic in some more butter and then add the plums and honey and cook for approximately 5 minutes.  Deglaze with the vinegar.  Then add the wine, bring to the boil until it reduces by half.  Add the chicken stock and spices and seasonings. Put the rabbit back in the pan, lower the heat to a simmer and leave to cook for about an hour.

Take out the rabbit pieces and when cool remove the meat from the bones and cut into bite sized pieces.

Before putting the rabbit pieces back in the sauce, increase the heat so you will again reduce the sauce. Throw in the peas and later add the remaining butter and finally the rabbit meat.

Cook the gluten free spaghetti and serve this sauce over it, sprinkled with fresh parsley.

Different …. but worth a try!

Senza G – Living without Gluten

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